French cake "Marjolein"
448 260 минут 10 порции
This French cake, very simple in cooking (and eating simple)))) I looked a year ago, learn Sony-accountant, corrected by himself. Kapasiteli nuts, ...cream and tablets from greed)) this one is dedicated to the Knowledge Day and part of my birthday – September 1 (as evidenced by his form) and French mistress Elise and the camera. Voila - for the competition "School time"!
Ingredients for French cake "Marjolein"
- Almonds - 1 Cup.
- Hazelnuts - 1 Cup.
- Sugar - 1 Cup.
- Egg white - 7 PCs
- Corn starch - 2 tbsp
- Cream - 350 ml
- Powdered sugar - 3 tbsp.
- Instant coffee - 2 tsp.
- Water - 2 tsp.
- Liqueur - 2 tbsp
- Cocoa powder
Step by step instruction of cooking French cake "Marjolein"
Baking sheet 30*40 cm
The oven temperature -160 C
In a coffee grinder in the pulse mode ground nuts with 0.75 stack. sugar and starch.
Website whites with the remaining sugar and salt until peaks on the meringue.
In proteins add the nuts, stir well.
Baking tray lay a baking paper, lay out the ground and flatten. Try to make the shape of a rectangle, so the corners are not round.
Bake until Golden brown – it took me 50 minutes in the recipe – 35 minutes it is Important that the crust solidified.
In a mixer, beat the cream at the very end add sah.powder, coffee (pre-dissolved in boiled water and then cooled) and liquor.
Cake cool, invert, remove the parchment paper. A pizza roller to cut it crosswise into 4 equal pieces – turn out the cakes 30 to 10 cm.
.Put the first Korzh grease cream,then the second, etc.
Cream lubricates the sides and put in the fridge for 2-3 hours for impregnation.
Take out of fridge, sides gently sprinkle with sliced almonds and sprinkle the top with cocoa powder through a strainer. Put back in the fridge to infuse.
Take out of refrigerator 20 min before serving.
The cake is soft with nasadenie nutty flavor.